Spelt flour

This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.

An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.

These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.

Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.

This pie recipe from Isabella Palmer is a great one for feeding a crowd on cold nights: flavoured with leek, parsnip, sage, white wine, encased in a buttery spelt shortcrust. 

This deliciously moist apple and walnut cake from Sarah Cotterell and Aitana Infante is made with sourdough but nonetheless simple and easy to make.